Chura Sushi Bar is the latest addition to the many F&B concepts under En Group. Recently opened in Suntec City, it offers a variety of Japanese dishes complemented by specially curated cocktails.
Some of the recommended items are the Volcano which consists of flaming tempura sushi of breaded shrimp and Japanese cucumber drizzled with homemade volcanic spicy miso and nacho cheese sauce and the Chura Chirashi which is a mix of sashimi such as tuna, salmon, marinated white tuna, red snapper, Japanese rolled omelette, salmon roe, sea urchin and caviar served with snow peas, Japanese cucumber, Japanese lily bulb, marinated lotus root and sakura denbu on sushi rice.
We also had the Chura’s Signature made up of tuna, salmon, marinated white tuna, Japanese rolled omelette, seasoned dried gourd, sakura denbu, Japanese cucumber, marinated radish, sea urchin, caviar, ikura, umibudou and red radish and the Miyazaki Wagyu with Uni and Caviar.
From 12 July to 31 July, quote “CSB01” to enjoy $5.00 off for every $30.00 spend in a single receipt
3 Temasek Boulevard Suntec City B1-122A Singapore 038983
The Feather Blade has moved into its new home in the heart of Tanjong Pagar Road with a revamped food and beverage menu. Once you step through the door, you will be greeted by the refinded interior of an embellished futuristic spacecraft with rose gold concave walls emerging from the ground and wrapping the entirety of the ceiling.
The signature is undoubtedly their renowned Feather Blade Steak which you can pair with their delectable sides Potatoeswhich are fried in wagyu beef fat and dressed with dollops of dill cream and ikura , The Smoked Corn, Creamy Spinach and Truffled Burratina. Sauces wise, there are the options of Sichuan Peppercorn, Horseradish Cream, Bernaise and Red Wine to choose from. We will also recommend their Handshake Burger and Gyudon to go with their Feather Blade Steak, both of which will exhilarate your tastebuds with the tenderness and flavor of the beef.
Diageo World Class winner Boo Jing Heng has masterfully rehauled The Feather Blade alcoholic and non-alcoholic signatures and diners can expect a refreshing myriad of flavours and theatrics ranging from beef-inspired cocktails to bubble smoked martinis. Featured here is the Bak Kwa Martini, a concoction of Tanqueray, Vermouth, Figaro Olives, Beef Jerky and the bubbly Gin & Tonic Martini prepared with Tanqueray Grapefruit, Lime and Tonic.
The Elderflower Sangria is one of the most visually appealing that I have come across. Made up of Sauvignon Blanc, Lilet Blanc and Elderflower and presented with the theatrics of edible glitter, it is distinctly floral, slightly sweet and slightly dry with tartness from the dried raspberries garnish.
We also had the Run Raisin Old Fashioned which is prepared with Ron Zacapa 23 and PX Sherry. Garnished with chocolate bitters and showcased in a smoking dome filled with bourbon oak smoke, it is sweet and smokey with hints of chocolate.
Lastly is the Milkshake & Cookie which one can choose the Alcoholic or Non-Alcoholic version. It is a luscious rum-based dark chocolate milkshake paired with a warm NY style chunky chocolate chip cookie by Chatsworth cookies that is known for its crispy chewy combo.
Looking to pamper yourself with a delectable meal at home or seeking food options for Father’s Day next Sunday ? Grand Hyatt Singapore and Mezza9 have launched an extensive selection of Takeout dishes, Pastries and Desserts, Grand Marketplace items, Alcohol Bundles, Wines, Champagnes and Spirits.
The highlight is their Wok-Fried Boston Lobster Noodle. Crispy egg noodle is drenched in the flavorful Egg Gravy. We also had the Grilled Australian Roaring Forties Lamb Loin Chops, 260g and Grilled Australian Grass-Fed Beef Cheeseburger.
Celebrate Father’s Day next Sunday with the Chilli Crab Set Meal for 4 pax by Peony Jade.
The Set Meal consists of a Chilli Crab with 4 Fried Mantou and your choice of 2 Appetizers, 1 Meat dish, 1 Prawn dish, 1 Vegetable dish and a complimentary Steamed “Longevity” Molten Lava Custard Salted Egg Yolk Baos. One can choose to top up with more Crabs, Fried Mantou as well as Rice/Noodle dishes.
Shown here is their Caramelized BBQ Pork and Deep-fried Eggplant with Chicken Floss, Mongolian Spare Ribs, Prawn coated with Salted Egg Yolk and Stewed Eggplant with Minced Meat Sichuan Style.
Islandwide delivery and takeaway with Oddle Eats at https://peonyjade.oddle.me/en_SG/ . Minimum order of $50. Call 6276 9138 or 6375 5562 to enquire. Order 1 day in advance
Hotel Jen Tanglin offers an ultimate takeaway and delivery menu! Select from 12 amazing Family & Friends Set Menus that are suitable for 4 to 6 person from $68.00 nett per set. There are also more than 50 À La Carte options to choose from with categories including salads, soups, seafood, meat, vegetables, rice, noodles, pasta, light bites, and desserts, priced from $12.00 nett per dish. 10 choices of delicious bentos conveniently packed for all occasions, outings and events are also available from $10.00 nett each.
Shown here is the 1 x “JADE” Family & Friends Set consisting of
?Fruit Rojak with Rojak Sauce, Sprinkled with Peanuts (Rose Apple, Sweet Turnip, Guava, Green Mango, Pineapple, Cucumber, Char Kueh, Tau-pok)
?Wok-seared Norwegian Salmon Fillet With Ginger and Scallion Sauce
?Honey-glazed Ginger Chicken
?Baby Kalian with Garlic
Hotel Jen Tanglin delivery and takeaway menu is available from 11.00am to 10.00pm daily. Island-wide delivery option is available at $15.00 nett per location address within Singapore. Complimentary delivery for purchases above $150.00 nett in a single receipt. Order online at www.jen-eats.com/tanglin, or call (65) 6831 4374, email [email protected] .
Wooloomooloo Steakhouse at Swissôtel The Stamford is a premium dining concept that elevates the steakhouse experience with a touch of elegance and an extensive selection of prime cuts and fine wines. It has recently launched a 5 course Set Dinner Menu with the option of wine pairing for each dish.
?1st Course
Rockliff Spanner Crab & Tuna Tartare
?2nd Course
Salt & Pepper Squid
?3rd Course
Uni Linguine
?4th Course
A choice of Pan Seared Tasmanian Salmon or Morgans Ranch 300-day Grain Fed USDA Prime Ribeye
?Dessert
A choice of Crème Brulee or Hot Chocolate Cake
Wooloomooloo Steakhouse also offers a Saturday & Sunday Brunch, thirst quenching free flow weekend champagne brunch from 12.00pm to 3.00pm featuring a 4 course set at $128.00++ per person
2 Stamford Road Swissôtel The Stamford 03-00 Singapore 178882
Siri House in Dempsey Hill is a lifestyle concept by Sansiri, Thailand’s most trusted full-service property developer which brings together people, design, art, retail and food for a sought-after place of gathering.
It has recently launched their Modern Asian Brunch for the weekends! There is a variety of small and large brunch plates perfect for sharing and you can top up $12.00 fo a refreshing classic brunch cocktail that is delivered with a sophisticated spin.
Some of the highlights of the brunch menu are the
?Spring Toast – Goats cheese and light sour cream are blended and seasoned before being smeared over toasted sour dough. Fava Beans are blanched and sauteed with hon shimeji mushrooms, chanterelles and a yuzu beurre blanc. Topped with an onsen egg, togarashi and extra virgin olive oil
?Champion Roll – A Sourdough roll is hollowed and stuffed with an egg, mushrooms, smoked bacon, asparagus, gouda and mozzarella and stuffed with an arrabbiata sauce
?Unagi Risotto – Rice is infused with a mixture of burnt onion dashi and tomato consomme
?Katsu Burger – Pork ribeye is marinated with shirodashi and sous vide cooked for 4 hrs before being crumbed and fried.
?Arancini – Dashi infused Japanese Rice is mixed together with chorizo paste and steamed fremantle octopus and seasoned with garlic powder, onion powder and kombu
Happy Hour at Siri House in Dempsey Hill takes place on the Terrace from Tuesday to Friday, 3pm to 6pm. Guests can enjoy 1-for-1 Seasonal Cocktails, $14.00 wines and $12.00 beers. A complimentary serve of Mentaiko Mayo Dip is offered to every table.
Below are some of the cocktails that will cater to those who will like to have a tipple
?Hunting Season
– Fernet hunter is used as a base for this drink.
– Grapefruit juice is clarified overnight
– The clarified juice is then blended with sherry, champagne vinegar, salt and sugar
– Combined with a splash of gin and topped up with tonic
?Rhubarb & Chamomile
– A summery take on a negroni.
– Chamomile is infused with gin at room temperature for 2 hours before Campari is added for a hint of bitterness that is associated with negroni.
– The zest of a grapefruit peel finishes the drink
?Achaar Pickle Fizz
– infused pickled lime chilli is infused in gin and strained
– Passionfruit and fresh lime are added before the drink is topped up with soda
?Scotch and Honey
– A delicious mix of Scotch, Fernet-Branca, Honey and Citrus
Guests can book via bit.ly/reserve-sh or call 9487 1552 to make a reservation
Executive Chef Zacharie Ong has introduced a new brunch menu at Town Restaurant in Fullerton Hotel that is visually appealing and will bring joy to your palate. In the iconic and elegant setting of The Fullerton Hotel , one can enjoy a generous free-flow brunch by the Singapore River starting with family style platters such as Chilled Seafood Galore, Butcher Block Charcuterie as well as Sashimi and Maki Roll. . Then there is a variety of salads fresh from the Fullerton farm, Asian delights such as Hong Kong Roast and Lan Zhou Hand-Pulled La Mian Noodle, Shellfish Bisque and Wood-Fried Pizza.
The mains come next with Western Classics from The Grill and From The Wok items. There is the Meat Galore dish of Herb-Roasted Prime Beef and Braised Beef Cheek with Truffle Au Jus Bearnaise Sauce and 6-Hour Braised Australian Lamb Shank. From the Wok items include the tze char-inspired Wok-Fried Half Spiny Rock Lobster and Deep-Fried Seabass.
Complete the meal with Artisanal Cheese Selection and desserts such as Family Style Platter of cakes or ice cream. Elevate your afternoon with free-flow house wine, Champagne, Bloody Marys, Gin & Tonics, Negronis and Tiger draught.
Shangri-La Hotel celebrates their 50th year anniversary with iconic local hawker fare which has been a part of the Asian hospitality over the years through a collaboration between their chefs and five renowned hawkers. In addition to the array of international cuisine served at The Line, diners can enjoy the specialities from these hawkers from now to 2 May. Catch them “live” at their stalls on 25 Apr.
?Dove Desserts – Serving the best of traditional desserts that are each carefully and meticulously made with natural ingredients and flavouring, including homemade Chendol
? Kwong Satay – Recognised for its signature pork belly satay with a marinade and sauce that is made according to a traditional Hainanese recipe that has been passed down for decades since the 1960s
? Seng Kee Mushroom Minced Meat Noodle – In operation for more than 30 years, Seng Kee is recognised for its luxurious take on Bak Chor Mee, which features a broth brewed with pork bones and dried sole, and full of threadfin fish maw, minced pork, pork slices and more.
? Springleaf Prata – A one-stop family restaurant for delicious South Indian and North Indian cuisine, recognised for their extensive selection of more than 50 varieties of prata
?Wah Eng Beef Noodles – Known to have popularised the Hainanese-style beef noodles that is usually served dry with a flavoursome gravy and light herbal beef broth, Wah Eng Beef Noodles has a history that traces back to the 1970s
Enjoy 50% off the 2nd diner for dinner on Sundays to Tuesdays (except 25 Apr). Book now at bit.ly/TheLine_Book
Savor Crab-tivating Delights at White Rose Cafe in York Hotel from now to 30 April. Priced at an incredible $56.00 for 2 Sri Lankan crabs, each set is served with Tang Hoon (fried glass noodle) and Man Tou (deep fried buns).
There are 7 flavors that one can opt for
?Stir-fried Masala Crab
?Chilli Crab
?White Pepper Crab
?Stir-fried Salted Egg Crab
?Baked Cheese with Garlic Butter Crab
?Stir-fried Ginger and Spring Onion Crab
?Steamed Crab with Egg White
? Head to https://www.yorkhotel.com.sg/dining-promotion.html to reserve or call White Rose Café at 6737 0511 to enquire. Available for dine-in , takeaway and delivery via Oddle Eats. Orders have to be made 1 day in advance.
